By Angelo Coassin (Cooking with Bello) 🍝
CRISPY ZUCCHINI FOCACCIA (SCARPACCIA)
10 steps
Prep:10minCook:35min
Updated at: Thu, 17 Aug 2023 11:35:00 GMT
Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories247.6 kcal (12%)
Total Fat5.1 g (7%)
Carbs45.1 g (17%)
Sugars5.7 g (6%)
Protein6.4 g (13%)
Sodium211.7 mg (11%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Place a colander on top of a bowl.
Step 2
Slice your zucchini and add them to your colander. Sprinkle a pinch of salt and add a weight on top. Let your zucchini rest for at least 2 hours.
Step 3
This way your zucchini will release their juices and we will use the juice to make the dough. For this recipe, we will need 300ml of liquid, so if your zucchini don’t release enough juice, simply add some lukewarm water.
Step 4
After 2 hours, remove the colander from the bowl and make sure you have 300ml liquid in the bowl (if not, simply add some water as mentioned previously).
Step 5
Now add all purpose flour and corn flour and season with a pinch of salt, pepper and a drizzle of extra virgin olive oil.
Step 6
Add your chopped onion and sliced zucchini and give it a nice mix.
Step 7
Add your zucchini mix on a tray previously lined with parchment paper and oiled with some extra virgin olive oil.
Step 8
Use a spatula to flatten your zucchini mix and season with some more extra virgin olive oil, freshly chopped rosemary and some more corn flour.
Step 9
Bake in the oven for about 35 mins or until crispy (200C/390F).
Step 10
Buon appetito!
Notes
13 liked
7 disliked
Crispy
Easy
Delicious
Go-to
One-dish
